The Opelousas courier., 1887-05-28
FoR TIKI HOUSEWIFE.

49,
will then burn both sweet and pleasant
and will give a great deal of satisfac
ton for the tr fling work in preparing.
ToUeHEN1Na GLAss.-A simple meth
cd of toughening glass lamp chimneys,
tumblers and like utensils, to prevent
them from cracking, and which may
also be applied with advantage
to crockery, stoneware, porcelain, etc..
is thus given: The articles are put into
o pot filed with cold water, to which
some common salt has been added. The
water is well boiled over a fire, and then
allowed TO cool slowly. When the arti'
cles are taken out and washed they will
afterward resist any sudden change OF
temperature.
How TO MAKE CARPET FOR THREE
CENTS PER YARD.-An Eastern lady,
Mrs. Fl. of Worcester, Massachusetts,,
says: '.Haye any Of you a spare bed
chamber, seldom used, which you would
like to carpet at a little expensc9 Goto
the parer-hanger's store, and select a
paper looking as much like a carpet as
you can find. Having taken it home,
first paper the floor of your bed room
with brown paper ornewspaper. Then.
over this, or these, put down your wall
paper. A good way to do this will be
20 put a coat of paste upon the width of
the roll of paper, and the length of the
room, and then lay down, unrolling and
smoothing at the same time. When the
floor is all covered, then size and var
nish. Only dark glue and common fur
niture varnish may be used, and the
floor will look all the better for the
darkening these will give it. When it
is dry, put down a few rugs before the
bedside and before the toilet table, and
you will have as pretty a carpet as you
could wish-a carpet, too, that will last
for years, if not subj ct to constant
wear, and at a tr:fing expense. l my
self used a room one entire summer pre-
pared in this way used it constantly;
and when the house was sold in the fall,
the purchaser asked me to take up the
oil-cloth, as he wished to make altera-
tons, and it would get injured"
UrDnxo,,r D-,ru-- Dou,p-- C-o---
Receipt for making "Gllt-E lge' But
ter-Take one half pound of fue salt,
one-quarter pound of ground saltpetre,
and one-quarter pound of best granulated
sugar. Mix thoroughly together, and
keep in a dry place.
Directions for using.--When the cream
is ready to churn, put in n level
t%easpoonful of powder to cream enough
for five pounds of butter; or in same pro-
portion for a less quantity, and churn as
usual. If used in the butter, mix with
the salt for the churning one level tea
spoonful to ten pounds of butter, or in
same proportion for a less quantity,
working the salt and powder in as in or
binary butter making. Let the butter
stand for ten or twe,vc hours, and then
work it again. This will Gas is we'll
known to all experienced dairymen) pro-
duce better butter, and will leave it
sweet, and of a perfect gollen color.
PROCESS OF MAKING PURE SYRUP
FROM SUGAR. formulated sugar makes
Stewards Drips, or Thurber's Pearl.
Brown or New Orleans SUI EAR makes New
Orleans molasses, and the intervening
shades of sugar will make a syrup,
the quality of which will be in
exact proportion to tie quality
of sugar used. The quantities
given are those suitable for family use.
Taking tho granulated sugar, four
pounds makes a ga I'm of very thick
syrup, the favor of which is unsur-
passed. Our New Orleans sugar, five
and one-half to six pounds make. a
gallon.
General. Directions. Rule.--Put in a
kettle (psrfectly clean) u pint and a
hall Of water, four pounds of sugar, one
~teaspoonful of pulverized alum. Place
on the fire; boil three minutes (minutes
to be counted from time it commences
to boiD. While boiling, a scum arises,
which should be taken off with a spoon
or ladle. As o as the three minutes
are up take off the fire and strain syrup
while hot, through a cotton or linen
cloth, into q perfectly clean dish or
pan. When cool it is ready for use.
For Maple Syrup.-Use one quart of
water for for four pounds Of maple sugar.
ono ~teaspoonfui of alum. Then pro-
coed as in General Directions.
For gums--Use one-half t~easpoonful
Of alum to ten pounds of sugar, one
pint and a half of water. Proceed as in
general directions. This makes q plain
gum. Flavor to suit.
For Ginning and Preserving Fruit
Make same as gum. Then use pound
pound of syrup, instead of the usual
rule Of pound for pound Of sugar.
For Soda Water syrups.-Take three
quarters of a ~teaspoonful of alum to
three pounds Of sugar. one pint and a
half Of water. Proceed as in general
7sranfsnne r ornr -